- 6
Ingredients
- 1 butternut squash, halved and seeded
- 3 vine tomatoes
- 1 large red onion, peeled and halved
- 2 garlic bulbs, tops sliced off
- olive oil
- dried thyme
- 4 cups chicken stock
- salt and pepper
Preparation
Step 1
Preheat oven to 425 degrees.
Lightly oil a baking sheet.
Place all vegetables on baking sheet.
Brush butternut squash and onions with olive oil.
Drizzle olive oil on top of garlic bulbs.
Sprinkle a good amount of dried thyme on top of the butternut squash, onion and garlic. Leave the tomatoes as they are.
Bake until butternut squash is soft. The timing is tricky to predict as butternut squash comes in so many different sizes. Check after 30 minutes: if other veggies are ready but squash is not, remove
the ones that are ready and return squash.
In a large pot, put the following:
chicken stock
- garlic: grab the whole garlic bulb and squeeze out roasted garlic (cutting the tops off initially makes squeezing out the softened garlic a breeze!)
- tomatoes: chop off the coarse top that attaches to the vine.
- onion: remove outer skin layer if it has become blackened or tough. You want only the softened onion skins.
- butternut squash: with a spoon, scoop out all the softened squash meat.
Bring all ingredients to a simmer and mash roughly with a potato masher.
If you have a good immersion blender, now's the time to let it work its magic. If not, puree in batches in your food processor or blender.
Return all to blender, heat and add salt and pepper to taste. (This soup freezes very well!)